Recipe by BecR
A wonderful & impressive finale to your Thanksgiving or Christmas feast! Guests will be impressed and think you slaved all day in the kitchen- - but this recipe is a breeze to prepare with a storebought Panetonne bread! You could easily sub brioche or stollen for the panettone bread, and add in some brandy soaked golden raisins or glace fruit, if you wish. Serve the pudding warm or at room temperature, drizzled with the lovely warm buttered brandy-cream sauce....... Delicious! Recipe adapted from 'Baron's Marketplace'.
Top Review by lindseylcw
Would give this more stars if I could, made this today for the Waterside Inn where I am one of the Chefs and had to immediately make another as the owners and staff couldn't stop eating it! Soo easy and sooo good thank you BecR, I did use Brioche, some sultanas soaked in Bourbon and sprinkled the top with a little brown sugar also. Used Bourbon in the sauce as well - superb.
- 4 eggs
- 1 cup sugar
- 1⁄2 teaspoon salt (optional)
- 2 1⁄2 cups half-and-half cream
- 1 cup pecans
- 1 (30 ounce) panettone (Italian bread with citron)
- 1 teaspoon vanilla
- 1⁄4 cup butter (1/2 stick)
Brandy Sauce ingredients
- 1 cup sugar
- 1⁄4 cup half-and-half cream
- 1⁄3 cup brandy or 1⁄3 cup Bourbon
- 1⁄2 cup butter (1 stick)
Directions See How It's Made
- Melt 1/2 stick butter in 9 x 13-inch glass baking pan.
- Take Panettone bread that has been cut in 2x2-inch squares and press into the buttered dish.
- Mix all other ingredients (except the pecans) in a bowl, stirring to combine well, and pour evenly over the cut up Panettone.
- Sprinkle pecans on top.
- Bake at 350 degrees F for 45 minutes to 1 hour.
- Brandy Sauce:.
- Place all brandy sauce ingredients in sauce pan.
- Heat gently and stir often. Don't over cook- only about 5 minutes.
- Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm brandy sauce over top of each serving. Enjoy!